Made this for 2021 Christmas Eve Dinner and the platter was "licked clean!" This will be made next year for 2022. YUMMY!!!!
I made this for Christmas dinner and it got rave reviews! It will be our new go to main for Christmas night. I have been looking for years for something easy that would really set the tone for the night. We cooked a 7.5 pound loin for 12 adults and 2 children. We cooked it about 50 minutes. The key is letting it rest the 30 minutes. I didn’t think it was done but it firmed up during that time. The crust was delicious!
When I saw this recipe in the December issue, I knew I had to make this! Our oven died just before Thanksgiving, and our replacement oven was on backorder, so I prepared this in an electric roaster oven.
I had a roast that was closer to 4.5 lbs. It took a little longer to cook to temp, and even after letting it rest for 30 minutes, was a little too rare for us, so I finished slicing it and placed it back in the roaster oven for another ten minutes. This helped it get to a nice medium rare, and I have to say, the roaster oven keeps things moist and juicy as it cooks.
The flavor was scrumptious - the fresh herbs and the mustard/mayo mix really accented it well. The beef was almost melting in our mouths. It was already requested that I make it again next year!
I made this for Christmas Eve dinner. I had a 5.5 lb tenderloin so I increased the recipe by 50% to be safe. I only had the dry herbs on hand so I substituted those (1 tsp of dried = 1 tbsp of fresh) and had to increase my cooking time by 35 minutes. It turned out perfectly! Saving this recipe for the future!
I made a smaller tenderloin, 1.75 lbs. and tried to scale the ingredients to the smaller size. It was the hit of the night with my guests anxious to try the recipe themselves. I would suggest adding some additional breadcrumbs to ensure the the roast is completely covered.